Mixing oat proteins with lentil or faba bean proteins: how is the techno-functional behavior of the different protein systems affected by heat treatments?
混合(物理)
化学
食品科学
生物化学
农学
生物
物理
量子力学
作者
Anne Caroline de Albuquerque Sales,Renato Ishige Borges de Oliveira,Guilherme M. Tavares